20210918 pre-GF IPA - Beer Recipe - Brewer's Friend

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20210918 pre-GF IPA

205 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 110 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 69% (brew house)
Hop Utilization: 93%
Calories: 205 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Saturday September 18th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Golden Promise5 kg United Kingdom - Golden Promise 37 3 71.6%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 14.3%
0.63 kg Flaked Barley0.63 kg Flaked Barley 32 2.2 9%
0.35 kg New Zealand - Light Crystal Malt0.35 kg Light Crystal Malt 35.4 31.98 5%
6.98 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Warrior15 g Warrior Hops Pellet 16 First Wort 0 min 29.07 6%
30 g Yakima Valley Hops - Cashmere30 g Cashmere Hops Pellet 5.6 Boil 10 min 6.18 11.9%
30 g Vic Secret30 g Vic Secret Hops Pellet 23 Whirlpool at 80 °C 0 min 8.78 11.9%
30 g Yakima Valley Hops - Cashmere30 g Cashmere Hops Pellet 5.6 Whirlpool at 80 °C 0 min 2.14 11.9%
24 g Simcoe24 g Simcoe Hops Pellet 12.7 Whirlpool at 80 °C 0 min 3.88 9.5%
50 g simcoe cryo50 g simcoe cryo Hops Pellet 23 Dry Hop 4 days 19.8%
73 g Vic Secret73 g Vic Secret Hops Pellet 24 Dry Hop 4 days 29%
252 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
3 g Epsom Salt Water Agt Sparge 1 hr.
2 g Gypsum Water Agt Sparge 1 hr.
2 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 270 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 10.5
Mash volume with grains 15.1
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 30.5 L) 26.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.1 L) 29
Boil off losses -10.5
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 22.4 L) 24.5
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.1 L) 22
Total: 36.9  
Equipment Profile Used: System Default
 
Notes

Brewed in garage, cool day. Boiled then cooled water. Added 1/2 tab campden to mash water (only). Boiled sparge water on stovetop and poured on top of malt pipe in ~5 doses, around 80oC.
Long mash (3h). Slow sparge, but not 'stuck'. Gave it one stir. Added sparge salts too late, so probably didn't get the expected gypsum - consider just adding to boil next time.

Main element switch broke just before flameout, so it became impossible to keep the whirlpool at >80oC. I added the hops into hop basket at flameout, then rapidly cooled to ~85C but when I returned 20 min later the temp had decayed to 66oC. I rapidly cooled down to 18oC.

Added dry hops via hop basket after 10d on Th Sept 30 (active fermentation lasted around 5-6 days ... temperature ranged from 16.5 to 19oC). Cleaned, mulit-sanitized well (both starsan and ethanol) and purged somewhat with CO2; only used fresh packs (2020 harvest)

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  • Last Updated: 2021-10-01 05:50 UTC